Brownie Bottom Coconut Chocolate Cream Cake

Brownie Bottom Coconut Chocolate Cream Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 550.8
  • Total Fat: 34.1 g
  • Cholesterol: 168.2 mg
  • Sodium: 211.3 mg
  • Total Carbs: 59.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.0 g

View full nutritional breakdown of Brownie Bottom Coconut Chocolate Cream Cake calories by ingredient
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Number of Servings: 12


    1/2 cup butter (1 stick)
    1 cup sugar
    2 eggs
    2 1/2 heaping T cocoa powder
    1/2 t vanilla
    1/2 cup plus 1 T flour

    Coconut Cream Filling:
    1 1/2 cups half and half
    1 1/2 cups coconut milk
    2 eggs
    3/4 cup sugar
    1/4 plus 4 t cornstarch
    1/4 t salt
    3/4 cup flaked coconut
    1/4 t coconut extract
    1/4 t vanilla extract

    Chocolate Mousse:
    1/4 cup butter, cut into pieces
    2 eggs, separated and at room temperature
    1/2 cup whipping cream
    1/2 T vanilla extract
    4 ounces bittersweet chocolate (I used Ghirardelli 60%)
    1/2 cup sugar
    pinch of corn starch

    Whipped Cream:
    3/4 cup whipping cream
    1/4 cup powdered sugar
    1/2 t vanilla

    toasted coconut for garnish


Make this dessert ahead of time, it requires 2, 4-hour stints in the refrigerator.


For the brownie layer:
Preheat oven to 350. Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour the batter into a greased 9 inch spring form pan. Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan. Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer. Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!). In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside. Once the butter is melted, slowly whisk in the yolk mixture. Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes. Once it is thick remove it from over the water and add the chocolate, stirring to melt. Set aside. In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form. Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up. Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate. Pour this mousse over the cold coconut cream in the spring form pan. Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form. Add this to the top of the cold cake and then top with toasted coconut. To serve, run a knife around the edges of the spring form pan to loosen it from the sides. Remove the sides and cut into slices.

Serving Size: Makes 12 Slices

Number of Servings: 12

Recipe submitted by SparkPeople user THE-LADY-RED.

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